The smoky aroma of chicken and sausage gumbo fills the air inside Café Reconcile. A moist, tender pot roast emerges from the oven while the timid hands of novice knife holders chop onions and peppers.
It’s two hours before lunch time inside Café Reconcile and Chef Joe Smith sounds like an old-gospel preacher filled with the Holy Spirit teaching a small group of young men and women how to bring New Orleans-style food to life.
“It’s called soul food because there was no measuring, they just knew how they felt,” Chef Joe tells his captivated audience as they prepare the day’s lunch menu. “I feel it!”
But this isn’t your ordinary New Orleans kitchen. Chef Joe isn’t just teaching the mechanics of cooking. This is the kitchen of life.
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